BAKED ONIONS

* 2 lbs.  Onion—­2d. * * 1/2 pint Thick Gravy * * 1/2 pint Water * * Pepper and Salt—­1d. * * Total Cost—­3d. * * Time—­One Hour. * Peel the onions, put them on in cold water, and bring to the boil.  Strain the water off, butter a baking dish, put in the onions, pour in the water, cover with a plate, and stand in a moderate oven.  Stew until soft, place in a hot dish and pour over them, either a nice gravy thickened with a little butter and flour, or some plain melted butter.  Serve hot.

CASSOLETTES OF VEGETABLES

Peel some turnips and scoop out the centre; boil them in salt and water till soft, but quite whole.  If there are any cold vegetables in the larder, such as beans, peas, carrots, and parsnips, make them hot; if not, cut some into small pieces and boil separately.  Stir them into any cold sauce that may be left, or toss them in a little butter.  Fill the turnip cups with these, arranging them on a dish, alternately red and green.  Serve hot.

VEGETABLE MARROW STUFFED

* 1 Vegetable Marrow—­3d. * * 1/4 lb.  Veal Forcemeat—­2d. * * 1/2 pint Melted Butter Sauce—­1 1/2d. * * Total Cost—­61/2 d. * * Time—­Half an Hour * Peel a marrow and cut it in half length-ways.  Prepare some veal forcemeat by recipe given elsewhere, and make it hot in a saucepan.  Remove the seeds from the marrow and put in their place the forcemeat; put the pieces together and bind round with tape.  Have ready a fish kettle full of boiling water seasoned with salt; lay the marrow on the drainer and plunge into the water; boil gently for about twenty-five minutes.  Slip the marrow carefully into a dish and pour over some melted butter sauce.

LYONNAISE POTATOES

* 1 lb.  Potatoes—­1d. * * 1/2 pint Onion Sauce—­2d. * * Total Cost—­3d. * * Time—­Half an Hour * Peel and boil the potatoes in the usual way, slice them up and put them into a hot dish; make some rather thin onion sauce by directions given elsewhere, season with a few drops of lemon juice, and pour over the potatoes; serve hot.

POTATOES SAUTE

Cut up any cold potatoes that may be left into strips, not too thin, put some dripping into a frying pan, and when very hot put in the potatoes and fry them a pale colour.  Place them on a hot dish; melt one ounce of butter in a saucepan; season with lemon juice, parsley, pepper, and salt.  Pour this over the potatoes, and serve very hot.

COLCANNON

Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt.  Put a small piece of butter into a frying pan; put in the vegetables and fry them until they are thoroughly hot through and well mixed.  Turn them on to a hot dish, make into a neat pile, and serve.